this was an experiment in making it gluten and dairy free. so. attempt 1:
1 pack king arthur gf honey cornbread
2 cans creamed corn
2 cans corn, drained (i used the short, sort of dry pack shoepeg corn)
12ish oz of df sour cream or plain yogurt. I used almond yogurt, and am a little dubious but we'll see
3 eggs, beaten
6 T df margarine (earth balance is an excellent sub)
mix, pour into ungreased 9x13 pan and bake @350 for 1 hour
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